This post may include affiliate links; for details, see our disclosure policy.

This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor.

Instant pot hummus
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas. This recipe comes straight to you from our friend Sarah Copeland’s new cookbook, Instant Family Meals: an incredible collection of beautiful recipes and genius tips for your pressure cooker. Let’s get started!

Why make Instant Pot hummus?

Hummus has grown from a niche food (when we were kids!) to a household staple today. Really, I don’t know what our household would do without it! We do buy our hummus often, but when we can, we like to make it at home. Which is why we love this hummus recipe from Sarah’s book! Why make Instant Pot hummus?

  • It’s got the best flavor. Many purchased hummus brands can be overly intense and garlicky, or too bland. Homemade hummus has just the right integrity in flavor.
  • It’s cheaper! Some hummus brands can be quite expensive: homemade hummus in an Instant Pot is cheaper than buying lots of hummus tubs.
  • It’s a great use for a batch of chickpeas. If you cook up a big batch of chickpeas in your Instant Pot, what better way to use them? Use half for hummus and half for eating.
Instant pot hummus

About the book: Instant Family Meals

This recipe is from the book Instant Family Meals by our dear friend Sarah Copeland, and it truly is a masterpiece! This collection of recipes is beautifully fresh, modern and sophisticated: just like Sarah’s recipes always are. (Her other cookbooks Feast and Every Day is Saturday are both big hits in our house!)

You’ll find recipes like Sweet Potato Tacos, Eggplant Parmesan, Cacio e Pepe Risotto, and Double Chocolate Cheesecake. Yes, please! There are wholesome healthy recipes for people of every diet, including lots for vegetable-forward eaters like ourselves. Congratulations to Sarah on this new masterpiece!

Instant Family Meals

A few tips for the chickpeas

Here we’ve provided a few methods for cooking the chickpeas in this Instant Pot hummus. You can cook lots of chickpeas, or just enough for this hummus. You can also soak the chickpeas to decrease the cook time and make for the best tender chickpeas and creamy hummus.

  • Soaking them makes for best results! If you have time to soak the chickpeas over night, you’ll get the best creamy hummus. Soak the dry chickpeas covered in 2 inches water for 10 to 12 hours. This makes the cook time a bit shorter than if you don’t soak them. But un-soaked chickpeas work just as well!
  • Cook just enough for the hummus. In the instructions below we’ve provided instructions to cook just enough chickpeas for the hummus recipe. This is great if you’re not sure whether you’ll use the rest of the chickpeas.
  • Make 1 pound chickpeas. You can cook up to 1 pound of chickpeas at one time! If you do this, you can eat the remaining chickpeas or freeze them for up to 3 months. Go to Instant Pot Chickpeas.
Instant pot hummus

Ingredients for Instant Pot hummus

Once you’ve cooked the chickpeas, this Instant Pot hummus is a breeze to whip up! You’ll need a food processor for this task (a blender doesn’t get it smooth enough!). Here’s what you’ll need on hand:

  • Cooked chickpeas
  • Garlic
  • Tahini
  • Fresh lemon juice
  • Ground coriander A fun variation on the standard cumin! we loved this
  • Kosher salt
  • Olive oil
  • Water, as needed

A bit about tahini

If you’ve never made hummus before, you’ll need a jar of tahini! Tahini is sesame seed paste that’s most famous for its use in hummus, but it’s used in lots of Middle Eastern and Mediterranean recipes (like lemon tahini sauce!). Since it’s simply made of sesame seeds and salt, tahini is vegan, vegetarian, gluten free, Paleo, keto, and Whole 30 friendly.

If you buy a jar of tahini and aren’t sure how to use it up, we’ve got lots of ideas for you! See our top Delicious & Healthy Tahini Recipes, from hummus to cookies.

Instant pot hummus

More Instant Pot recipes

What else can you make with an Instant Pot? So many things! Alex and I originally weren’t into the pressure cooker trend…until we tried it for ourselves! Here are a few of our favorite ways to use an Instant Pot:

A note on pressure cookers

Last thing: remember that all pressure cooker brands vary! Here’s the brand we use: the Instant Pot 6 Qt Programmable Pressure Cooker. We also have 2 Instant Pot sealing rings and use one for savory recipes and one for sweet recipes. This recipe is customized for a 6 quart pressure cooker. We also can’t speak to using other brands and types of pressure cookers for this recipe. Use them at your own risk!

This Instant Pot hummus recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant pot hummus

Creamy Instant Pot Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 ½ cups 1x
Save Recipe


This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor.



For the chickpeas

  • 1 cup dry chickpeas*
  • 6 cups water
  • 1 pinch salt

For the Instant Pot hummus

  • 2 cups cooked chickpeas
  • 1 garlic clove
  • ¼ cup tahini
  • 5 tablespoons lemon juice (2 medium lemons)
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ¼ cup olive oil
  • Water, as needed


  1. Night before (recommended): Place the chickpeas in the Instant Pot and cover with the water. Soak 10 to 12 hours, then drain. This makes for the best results. 
  2. Cook the chickpeas: Place the chickpeas in the Instant Pot, cover with 2 inches water, and add the kosher salt. Lock the lid and place the vent in the “Sealing” position. (If you want to cook 1 pound chickpeas at once, go to Instant Pot Chickpeas instead!)
  3. Cook on high pressure 22 minutes (soaked) or 35 minutes (unsoaked): Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. Wait while the Instant Pot cooks. (During cooking, avoid touching the metal part of the lid.)
  4. Natural release for 20 minutes: After the Instant Pot beeps, wait for another 20 minutes to let the Instant Pot naturally release pressure. (Tip: We set a timer for this part so we don’t forget!) After 20 minutes, vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, meaning that there is no remaining steam in the pot.)
  5. In the bowl of a food processor, add 2 cups of the cooked chickpeas. (You’ll have a few left over, which you can use for another recipe.) Add the garlic, tahini, lemon juice, coriander, and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. 
  6. Turn on the processor and pour in the olive oil until a smooth paste forms, then add water to get to a creamy consistency (we added a little over ½ cup for unsoaked chickpeas, but it will be less for soaked chickpeas). Process for 3 to 4 minutes until super creamy and smooth. Taste and add additional salt as needed. Store refrigerated for up to 4 to 5 days. 


Reprinted with permission from Instant Family Meals by Sarah Copeland, copyright © 2020. Photographs by Christopher Testani. Published by Clarkson Potter, a division of Penguin Random House, LLC.  

*If you want to cook 1 pound chickpeas at once, go to Instant Pot Chickpeas.

  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: Pressure Cooker
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 Comment

  1. Helen H says:

    This was my first InstantPot recipe (even though I’m not vegetarian/vegan). It’s a fantastic hummus! I used canned chickpeas as that is what I had on hand. I didn’t find I needed any water. Cooking the chickpeas makes a world of difference. Thank you! Trying the Wild Rice Soup next :)